Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Butternut Squash Soup is something that I have loved my entire life.
This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!
To get started with this recipe, we have to first prepare a few ingredients. You can cook butternut squash soup using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Soup:
- Make ready 1 medium Butternut Squash
- Take 4 medium Carrots
- Get 1 large Onion
- Make ready 1 medium Chilli
- Get 1 Boiling Water
- Prepare 2 Vegetable Stock Cubes
- Make ready 1 Salt & Pepper
- Make ready 2 clove Garlic
- Get 1 tsp Paprika
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. The only downside of cooking with butternut squash is that it takes kinda forever.
Steps to make Butternut Squash Soup:
- Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.
- Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
- Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.
- Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
- Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.
- Bring to the boil then cover and simmer for around 30 minutes - serve!
But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is. When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.
So that’s going to wrap it up for this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
